Recipe

Icebox Butterhorns Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 1 month, 3 weeks ago These rolls will melt in your mouth. These rolls smell absolutely heavenly as they bake to a golden brown. Adapted from Judy Clark's recipe posted in Tasete of Home Magazine of June/July of 1995 Prep:20m Cook:30m Servings:24	Spinach1948
	rolls quickeasy crescentrolls

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Ingredients

Ingredients:

1 package ( ¼ -oz ) active dry yeast

2 Tbs. warm water Temp.( 110 to 115 )

2 cups warm milk Temp. ( 110 to 115 )

½ cup Sugar

1 egg, beaten

1 tsp. Salt

6 cups all-purpose flour

¾ butter or margarine, melted

Additional melted butter

Directions

Preheat oven at 350.

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining flour. ( dough will be slightly sticky ) . Do not knead. Place in a greased bowl. Cover and refrigerate overnight. Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down, 2-inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 15 – 20 minutes or until golden brown. Immediately brush tops with melted butter. Yield: 2 dozen.

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